Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mini cottage pies with potato nests. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mini Cottage Pies With Potato Nests is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mini Cottage Pies With Potato Nests is something that I’ve loved my whole life. They’re fine and they look fantastic.
Make these single-serving comfort food classics for your freezer for easy homemade weeknight meals, or for your kids to take for lunch! Make these mini potato hash bites in a pie maker, top with some. Mini Cottage Pies is a classic main meal dish, perfect for weeknight dinners. A delicious beef and vegetable base with a layer of fluffy mashed potatoes.
To begin with this recipe, we must first prepare a few components. You can cook mini cottage pies with potato nests using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mini Cottage Pies With Potato Nests:
- Prepare 5 jacket potatoes
- Prepare 500 g lean beef mince
- Get 2 onions
- Get 2 tbsp gram (chickpea) flour
- Make ready 1 finely diced carrot
- Get 1 finely diced celery stick
- Make ready 2 tbsp tomato puree
- Take 2 bay leaves
- Make ready 2 cloves garlic, crushed
- Take 1 tsp mixed herbs
- Get 1/2 tsp salt
- Prepare 1 tin tomatoes
- Take 1 tbsp olive oil
- Take 250 mls hot water
- Make ready 30 g grated cheddar cheese
Drain well, then mash with the butter. A Southern classic, Mini Sweet Potato Pies are great for the holidays. I grew up loving Mini Sweet Potato Pies so I took a trip back down memory lane to put my twist on a holiday classic. This is one dessert that always makes an appearance at Thanksgiving and Christmas.
Instructions to make Mini Cottage Pies With Potato Nests:
- Peel and quarter the jacket potatoes and boil until tender. Drain and allow to cool.
- In a large saucepan, fry the onions, celery, carrot and garlic gently in the olive oil for 10 minutes.
- Tip the vegetables out into a bowl, set this to one side and then brown the mince in the saucepan for about 5 minutes. Pour off any water that comes out of the mince.
- Add the vegetables back into the saucepan with the mince. Sprinkle the veg and mince with the gram flour and stir well.
- Add the tomato puree, mixed herbs, hot water, salt, tomatoes and bay leaves into the saucepan and leave to simmer, with the lid off, for 40 minutes.
- Coarsely grate all of the boiled potatoes.
- Lightly oil 12 cupcake tins with olive oil. Spoon the grated potatoes into the wells. Use the spoon to make little nests, ensuring the bases aren’t too thin.
- Bake the nests in the oven at 200°C for 20-25 minutes until starting to turn golden brown.
- Spoon the cottage pie filling into each nest and top with grated cheese.
- Bake in the oven at 200°C for a further 20-25 minutes until the cheese is bubbling and starting to brown.
- Serve with salad or steamed vegetables.
I grew up loving Mini Sweet Potato Pies so I took a trip back down memory lane to put my twist on a holiday classic. This is one dessert that always makes an appearance at Thanksgiving and Christmas. This Cottage Pie recipe is topped with cheesy, creamy, sliced potatoes - a modern variation of a British classic. All Too often Cottage Pie is a flavorless, soupy meat mixture topped with a mushy topping. This recipe changes all of that.
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